Preheat your oven to 200°C (400°F) and prepare the garlic by placing peeled cloves in a baking dish, drizzled with olive oil and a sprinkle of sea salt.

Roast the garlic for 15–20 minutes until golden and soft, then allow to cool slightly.

Dice the peeled potatoes and boil in salted water for 10–15 minutes until fork-tender. Drain and set aside.

In a blender, combine the drained potatoes with roasted garlic, vegetable broth, soy cream, and nutritional yeast. Blend until smooth.

Season with salt and black pepper to taste.

Cube old bread and toss with olive oil and black pepper; bake at 180°C (350°F) for about 10 minutes until crispy.

Ladle the soup into bowls, adding croutons and a drizzle of soy cream or garlic oil before serving.